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SPECIAL PIZZA The new era of the most iconic Italian dish
Outlook
Pizza, a global profitable business
The forecasts for the upcoming three years are excellent. In the United States,
chains are growing. Italian and Neapolitan pizza are increasingly popular
Marianna Notti
E
veryone loves pizza and this
is not just a flowery phrase.
The data released by Coldiretti
during World Pizza Day confirms
that the global turnover exceeded
100 billion euro in 2019. “Pizza”, they
say, “holds its ground as a gem of
traditional Italian food and a symbol of
the success of the Mediterranean diet
throughout the world.” Euromonitor
International has estimated a turnover
of over 150 billion for the total pizza
trade in 2019 (including takeaway,
delivery, full service and fast food)
and forecasts a double-digit growth
in the upcoming three years: +23.5%
in Eastern Europe and + 23.4% in
Asia Pacific. Western Europe and
North America will achieve smaller
growth rates amounting to 6.4% and
9% respectively. According to the
Global Pizza Market Report, in the
next three years the global pizza
market will reach 233.3 billion dollars Store chains are growing in the United States
with a growth of +10.2% (CAGR) year
after year in the period between 2019
and 2023. Koncept Analytics, the According to the figures released by value of 27.8 billion dollars. Likewise,
company that carried out the study, CHD Expert and analysed by PMQ there was a growth in the number of
writes in a note: “Factors, such as a Pizza Magazine in its annual Pizza their premises (+3.51%), amounting
growing urban population, escalating Power Report, independent pizzerias to 36,151 in September 2019. In
disposable income, an increasing have still not caught up with the sales comparison to that, independent
youth population, an accelerated fast of large groups, even if the first have pizzerias saw their turnover drop
food pizza market and rising pizza significantly more locations than to 18.53 billion dollars (-1.33%) but
franchisees are expected to drive the latter. Retail chains recorded an had no variations in the amount of
the market. However, the growth of increase of +3.17% in turnover, for a locations.
the industry will be challenged by
fluctuations in the price of ingredients
and operational risks. A few notable Store chains Independent pizzerias
trends include the soaring success of
the online pizza industry in developed 27.80 ! 18.53 "
economies, an increasing demand billion dollars +3.17% billion dollars -1.33%
for frozen pizza, expanding topping
choices by pizza restaurants, a rising
preference for gluten-free pizzas and
36,151 ! 41,573 "
+3.51% -0.47%
the growing adoption of social media locations locations
advertising tools”. There is a world-
Jan-Sept. 2019 - Source: Annual Pizza Power Report
wide demand for Italian products. This
phenomenon is particularly true in
94 ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020
Outlook
Top 20 chains in the US
HIGHEST VOLUMES FASTEST GROWING TOP TOTAL SALES
1 California Pizza Kitchen Papa Gino’s Pizzeria Domino’s
2 Oregano Pizza Bistro Bertucci’s Pizza Hut
3 LaRosa’s Pizzeria Pieology Pizzeria Little Caesars
4 Bertucci’s MOD Pizza Papa John’s
5 Anthony’s Coal Fired Pizza Anthony’s Coal Fired Pizza Papa Murphy’s Pizza
6 Dion’s Pizza Marco’s Pizza California Pizza Kitchen
7 Grimaldi’s Domino’s Marco’s Pizza
8 Mellow Mushroom Pizza Ranch Round Table Pizza
9 Brixx Wood Fired Pizza Dion’s Pizza Parlor Hungry Howie’s Pizza
10 Giordano’s Shakey’s Pizza MOD Pizza
11 Shakey’s Pizza Pizza Factory Chuck E. Cheese’s
12 PizzaRev Villa Italian Kitchen Jet’s Pizza
13 Pizza Ranch PizzaRev Cicis
14 Ledo Pizza Pizza Inn Blaze Pizza
15 Gatti’s Pizza LaRosa’s Pizzeria Pizza Ranch
16 Domino’s Peter Piper Pizzeria Godfather’s Pizza
17 Monical’s Pizza Brizz Wood Fired Pizza Sbarro
18 Blaze Pizza Hungry Howie’s Pizza Donatos Pizza
19 Donatos Pizza Lou Malnati’s Mountain Mike’s Pizza
20 Lou Malnati’s Ledo Pizza Lou Malnati’s
Source: Pizza Power Report: Top Pizza Chains in the US
New ork, as Bruno Cilio, co-founder of
the PizzArte pizzeria located in the Big 2020 quick facts
Apple tells us: “Traditional Italian food
remains an added value for products
that are real Italian excellences. The
buffalo mozzarella is an example that
particularly sticks out here”.
Pizza per capita consumption:
USA leads the global list
WORLD UNITED STATES NO. OF US AVERAGE
Americans spearhead the rank list of PIZZA MARKET° PIZZERIAS UNIT SALES
PIZZA MARKET*
the world-wide pizza consumption.
According to oldiretti, their per $ 154.8 $ 46.34 77,724 596,186
capita consumption e uals 13 kg per
year, while the Italians lead the list
Billion Billion
in Europe with .6 kg, followed by the
paniards (4.3 kg), the French and
the Germans (4.2), the ritish (4), the *Including takeaway, delivery, full service and fast food - Source: Euromonitor International and CHD Expert
ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020 95
Outlook
World pizza market
Arrows indicate the seven region that contribute to the total world pizza market of $ 154.8 B in 2019 (up 4.6%)
+7.5%
EASTERN EUROPE
+3.9% +2.4% $ 5.4 B
NORTH AMERICA WESTERN EUROPE
$ 53.8 B +7.4%
$ 59 B
ASIA PACIFIC
$ 13.4 B
+6.9%
MIDDLE EAST/AFRICA
+8.3%
$ 5.4 B
+3.7%
LATIN AMERICA
AUSTRALASIA
$ 15.5 B
$ 2.2 B
All outlets that specialize in pizza, including fast-food pizza, pizza full service restaurants, pizza 100% home delivery/takeaway. Forecasted annual sales growth through
2023 – Source: Euromonitor International (updated November 2019)
elgians (3. ), the Portuguese (3.6) and
Pizza is the most instagrammable food the Austrians (3.3). While this wide
spread, as reports the association,
has favoured the development of
A study conducted on 2,000 adults imaginative recipes and the use
in the U revealed that 63% of of unusual ingredients, it has also
respondents between the ages of married traditional recipes.
22 and 35 (Millennials) indicated
Italian food as their favourite one. What’s trending in 2020?
ne out of 10 people stated that they
What s Hot ulinary Forecast 2020 is
appreciated its photogeneity on social
the report of the National Restaurant
media, especially on Instagram. And
Association that highlights the
pizza, with 1% of preferences, was
trends for F for the year that has
the most appreciated food to be
just begun. Pizza Today magazine
published online.
has highlighted how many of these
trends affect the world of pizza. The
search for eco-friendly packaging, the
interest in plant-based proteins, the
The search for eco-friendly packaging, the interest in plant-based possibility of delivery and the search
proteins and the search for ‘made from scratch’ products, are all for ‘made from scratch’ products, are
elements that distinguish the world of pizzerias all elements that distinguish the world
of pizzerias and the strengths that will
have to be developed in 2020.
96 ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020
Outlook
50 TOP PIZZA TOP 10
the winners PIZZERIAS
of the 2019 edition in 2019
According to the online guide of According to the online guide
Italian and world wide pizzerias, igSeven ravel, here is the
which gives a ranking of the best ranking of the best pizzerias in
50 Italian pizzerias every year, the world
giving out special prizes to the best
companies in the world. Here are
1. Spacca Napoli
the winners of the 2019 edition
Illinois, USA
Best Pizzeria in Africa 2019: Pizza in authentic
Massimo’s eapolitan style
(Cape own, South Africa)
2. The Antica Pizzeria
Best Pizzeria in South da Michele
America 2019: aples, Italy
Sao Paulo
( uenos Aires, Argentina) 3. Emily
ew ork, USA
Best Pizzeria in Brazil 2019:
Bráz Quintal 4. Starita
(Sao Paulo) aples, Italy
Best Pizzeria in Oceania 2019:
5. Pizzana
400 Gradi
Los Angeles, USA
( runswick, Australia)
A mix of traditional Italian and
Best Pizzeria in Asia 2019: ingredients of local production
Kytaly
(Hong ong) 6. Baest
Copenhagen, Denmark
Best Pizzeria in Japan 2019: Produces most of the
Pizza Studio Tamaky ingredients itself
( okyo)
7. 400 Gradi
50 Top Europe 2019: Essendon, Australia
50 Kalò by Ciro Salvo Italian high uality ingredients
Pizzeria London
(London, England)
8. Del Popolo
San rancisco, USA
50 Top North America 2019:
eapolitan-inspired pizza
Artisan Pizza Breed
( ersey City, USA)
9. La Svolta
Best Neapolitan Pizzeria Melbourne, Australia
outside Italy 2019: Pizza apoletana
50 Kalò by Ciro Salvo (A P accredited)
Pizzeria London
(London, England) 10. Rudy’s Pizza
Source: https://www.50toppizza.it/ Manchester, England
ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020 97
Educational
The Neapolitan Pizza,
a timeless icon
There is a precise set of standards for ingredients
and preparation of ‘real’ pizza
James Ferguson
T
he success of Italian The set of standards
pizza abroad continues its for Pizza Napoletana
unstoppable success and
the signs of Italian pizzerias are based on GTS
increasingly taking on the challenge (Guaranteed Traditional
of expanding across the borders.
Born ‘Margherita’, as legend has it, to Specialty) guidelines
honour the visit of the Queen of Italy
Margherita di Savoia to Naples in 1886, Diameter 35 cm - Thickness: raised
Neapolitan pizza has become one of rim (the famous “cornicione” swollen
the icons of Italianness in the world. and free from burns, 1-2 cm)
The parameters of the real Neapolitan
pizza are tightly controlled. Several Dough weight 180-250 g
organizations have formed over Dough only flour, salt, water, yeast
the past few decades to protect its
definition. Oven wood fired oven
The Associazione Verace Pizza
Napoletana, which formed to counter Temperature 430-480 C°
the growing threat of American fast European Union, which granted Pizza Tomatoes whole peeled plump
food pizza, has certified 96 pizzerias in Napoletana name protection in 2010. tomatoes
America based on compliance with a Now pizzerias in the EU can identify
detailed list of regulations. their products with the acronym GTS Sauce preparation salted uncooked
Individual pizza makers can seek (Guaranteed Traditional Specialty) if
certification for their mastery of the they follow a strict set of rules similar
Cheese the buffalo mozzarella
style through another organization, to those of the AVPN. In this special
(chopped in slices) or the fior di latte
called the Assoziazione Pizzaiuoli issue you will find some guidelines
(chopped into strips) have to be
Napoletani, which requires direct to discover the characteristics of the
spread uniformly on the pizza.
training by representatives from the real Neapolitan pizza and a map of Bake time 60 to 90 seconds
organization. the pizzerias certified by the True
The most official mark of recognition Neapolitan Pizza Association around Stretch method gentle extension
comes from the fficial ournal of the the world.
1889 2007 2009
Chef Raffaele Esposito created a pizza The “traditional art of the Neapolitan pizza Pizza Margherita, together
featuring the colours of the Italian flag, maker” has been recognized as part of the with Marinara and
with tomato, mozzarella and basil, for cultural heritage of UNESCO. Margherita Extra (with
Queen Margherita of Savoy who was mozzarella di Bufala
visiting Naples. It was called Pizza Campana), has obtained
Margherita in honour of the sovereign. the qualification of
Pizza Napoletana GTS
(Guaranteed Traditional
Specialty).
98 ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020
Educational
Associazione Verace Pizza Napoletana AVPN ( rue eapolitan Pizza Association)
he erace Pizza apoletana
Association was founded in 198 .
AVPN in numbers
o obtain the A P certification, Affiliated pizzerias 793 in 48 countries (Italy, USA and Japan are leading)
the pizza is made according to the
200-year-old eapolitan techni ue. Registered pizza makers 506 (Italians and foreigners)
nly wood-fired ovens are permitted
Annual turnover developed by affiliates worldwide (AVPN estimates)
the dough is made of only four
€355 million
ingredients 00 Italian flour, sea salt,
fresh yeast and water. he toppings Annual volume of supply chain products used by affiliates worldwide
for the D C pizza may only include (AVPN estimates):
sauce made of San Marzano tomatoes Flour over 5.5 mln of Kg
grown in Italy, fresh cherry tomatoes, Mozzarella/fiordilatte over 2.3 mln kg
fresh mozzarella made with buffalo
Peeled tomatoes over 1.7 mln of Kg
milk or fior di latte, sea salt, fresh basil
and olive oil. Extra Virgin Olive Oil about 205 thousand litres
.
The AVPN certified Pizzerias in the world
Partenope Ristorante, Dallas, Texas Pupatella, Arlington-Virginia
NORTH AMERICA Strega, Branford-Connecticut Porta Via, Nashville, Davidson-Tennessee
UNITED STATES 400 Gradi USA, Dallas-Texas Il Canale, Washington-District of Columbia
La Pizza Fresca Ristorante, New York City Doppio Zero, San Francisco-California Settebello, Pasadena-California
Il Pizzaiolo, Pittsburgh-Pennsylvania Amalfi Pizza, Atlanta-Georgia Caffè Calabria, San Diego-California
Il Ritrovo, Sheboygan-Wisconsin Song ‘e Napule, New York Ribalta, New York City
Punch, St Paul-Minnesota Napolita, Wilmette-Illinois Terún, Palo Alto-California
Tutta Bella (Columbia City), Seattle-Washington Mast', Boston-Massachussets Forno Rosso (Harlem Ave.), Chicago-Illinois
A16, San Francisco-California PizzaPlex, Detroit-MichiganIl Ugo, Culver City-California
Via Tribunali (Capitol Hill), Seattle-Washington Lazzarone, Kansas City-Missouri Mozzeria, San Francisco-California
Tutta Bella (Westlake), Seattle-Washington Pangea Kitchen, Evansville-Indiana A16, Oakland-California
Spacca Napoli, Chicago-Illinois Pupatella, Richmond-Virginia Tutta Bella (Crossroads), Bellevue-Washington
Settebello, Salt Lake City-Utah Angelina's, Irvine-California Venturi, Goshen-Indiana
Vero Amore, Tucson-Arizona Brick Fire Tavern, Honolulu-Hawaii La Leggenda, Miami-Florida
The Prospector, Twain Harte-California Flour House, San Luis Obispo-California San Giorgio, Milwaukee-Wisconsin
Pizza e Vino, Plymouth-Michigan Stone Pizza, Greenville-South Carolina, Settebello, Newport-California
Naples 15, Madison-Wisconsin Flatbread, Boise-Idaho Settebello, Las Vegas-Nevada
Napoletana Pizzeria, Mountain View-California Tutta Bella (Westlake), Seattle-Washington Crust (Pizzeria Napoletana), Vienna-Virginia
Cornuto, Seattle-Washington Flatbread, Bend-Oregon Red Vespa, Solon-Iowa
Pizzeria 22, Seattle-Washington Marco’s Coal Fired, Denver-Colorado Pasquale's, South Kingstown-Rhode Island
Fuoco, Fullerton-California Via Tribunali (Georgetown), Seattle-Washington Forno Rosso (Randolph St.), Chicago-Illinois
Apizza di Napoli, Aiken-South Carolina Picolinos Ristorante, Seattle-Washington Meanwhile in Belfast, Belfast-Maine
Fat Olives, Flagstaff-Arizona Pizzeria Pulcinella, Seattle-Washington Pomo, Gilbert-Arizona
Pomo, Scottsdale-Arizona Smashing Tomato (Fayette Mall), Lexington-Kentucky Settebello, Oxnard-California
Pirozzi, Corona del Mar-California Il Lazzarone, St. Joseph-Missouri Menomale, Washington-District of Columbia
Doppio Zero, Mountain View-California Ciao Osteria, Centreville-Virginia Avvio, Cranston-Rhode Island
Pizza Bocca Lupo, San Jose-California Parkers', Downers Grove-Illinois Basta, Cranston-Rhode Island
Pieous, Austin-Texas Via Tribunali (Queen Anne), Seattle-Washington Pizzeria Orso, Falls Church City-Virginia
Settebello, Henderson-Nevada Smashing Tomato (Hamburg Pavillon), Pizzaiolo Primo, Pittsburgh-Pennsylvania
Spacca Napoli, Chicago-Illinois Lexington-Kentucky Prohibition Bistro, Sheboygan-Wisconsin
Settebello Salt Lake City-Utah Dante, Omaha-Nebraska Bufarella- La Pizza di Napoli,
Vero Amore, Tucson-Arizona Pomo, Phoenix-Arizona Fort Lauderdale-Florida
Go to page 100
ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020 99
Educational
The AVPN certified Pizzerias in the world Following from page 99
Basil & Barley, Colorado Springs-Colorado SPAIN CZECH REPUBLIC
Brick Fire Tavern, Honolulu-Hawaii Pizzeria Nando, Manresa-Barcellona Ambiente Pizza Nuova, Prague
Flatbread, Boise-Idaho Sciantusi, Benidorm MALTA
La Pizza Fresca Ristorante NYC -New York Pizzeria Capri, Castellon-Comunidad Valenciana Sciantusi, Sliema
Il Pizzaiolo, Pittsburgh- Pennsylvania Madì Alma Napoletana, Malaga IRELAND
Pietro's Pizza, Lihue-Hawaii i Don, Valencia Forno 500, Dublin
Ca' Momi Osteria, Napa-California SWITZERLAND HUNGARY
Napolitana, San Juan-Puerto Rico Luigia, Zurich, Igen, Budapest
CANADA Luigia, Geneva ROMANIA
Piatto Pizzeria + Enoteca (Saint John's Midtown), Luigia Lausanne, Losanna Le Petit Naples, Satu Mare
Saint John's-Newfoundland Napulè, Meilen Zurich LITUANIA
Pie'za, Niagara On the Lake-Ontario Luigia Nyon, Nyon Užupio Picerija, Vilnius
Pizzeria Libretto (Ossington), Toronto-Ontario POLAND FINLAND
Pizzeria Prima Strada (Fort Street), Forni Rossi, Poznan Via Tribunali, Helsinki
Victoria-British Columbia, Zielona Górka, Pabianice
Pizza e Pazzi, Toronto-Ontario La Fontana, Tychy CENTRAL AND SOUTH AMERICA
Pizzeria Prima Strada (Cook Street), Nolio, Cracovia, Poland BRAZIL
Victoria-British Columbia UK Napoli Centrale Panamby, San Paulo
Nicli Antica Pizzeria, Vancouver-British Columbia Cal's Own, NewCastle Upon Tyne Abbiamo Fatto Pizza Napoletana,
Pizzeria Prima Strada (Cobble Hill), 50 Kalò di Ciro Salvo, London Canela Rio Grande do Sul
Victoria-British Columbia OakFired, Beccles, Suffolk Ciao Pizzeria Napoletana, Porto Alegre
Viva Napoli, Toronto-Ontario A Casa Mia, Herne Bay, Kent 430 Gradi Jundiaí, San Paolo
Pizzeria Libretto (Danforth), Toronto-Ontario BELGIUM Napoli Centrale, San Paulo
Via Tevere, Vancouver, British Columbia Pizz'Arti, Waregem Baco Pizzaria, Brasilia
Piatto Pizzeria + Enoteca (Halifax), Nona, Bruxelles Grazie Napoli, Santo André, San Paulo
Halifax-Nova Scotia Bellini, Anversa Artezannale, Juiz de Fora, Minas Gerais
Cotto, North Burnaby-British Columbia SWEDEN Leggera Pizza Napoletana, San Paulo
Piatto Pizzeria + Enoteca, Charlottetown-Prince Bananas, Stockolm MEXICO
Edward Island Pane Fresco, Stockolm Il Castello di Frabo, Ciudad Apodaca
Piatto Pizzeria + Enoteca, Moncton-New Brunswick Lilla Napoli, Falkenberg Ardente (Condesa), Mexico City
THE NETHERLANDS Ardente (Pedregal), Mexico City
EUROPE La Base Pizza, Weesp, Amsterdam Ardente (Santa Fe), Mexico City
PORTUGAL Pizza Beppe 4, Amsterdam Napoles, Guadalajara
Forno D'Oro, Lisbon GREECE CHILE
Muti, Oporto Napolitivo, Athens Mattarello, Santiago
Mercantina, Lisbon-Alvalade Na' Verace, Mykonos Brunapoli, Santiago
Come Prima, Lisbon AUSTRIA 9 Pizzaioli, Conception
M'Arrecreo, Lisbon Riva Favorita, Wien ANGUILLA
Mercantina Chiado, Lisbon Pizzeria Italia, Lauterach-Bregenz Artisan Pizza Napoletana, Island Harbour
FRANCE SLOVENIA SANTO DOMINGO
Motorino, Paris Pop's Place Pizza, Ljubljana Il Caminetto
Pizzeria Masaniello, Bordeaux Verace Lubiana, Ljubljana VENEZUELA
Le Ferrari, Lyon UKRAINE Portarossa, Pampatar, Isla Margarita
Guillaume Grasso-La vera pizza napoletana, Pizzeria Napulè, Kiev COLOMBIA
Paris Liberty Diner, Kiev, Ukraine Napule by Vito Iacopelli , Bogotà
La Fabbrica di Marco, Toulon RUSSIA ARGENTINA
GERMANY Pizzeria Luciano, Moscow Siamo Nel Forno, Buenos Aires
Pergola, Kaufbeuren/Allg. Pizzot°, Omsk-Siberia
Malafemmena, Berlin DENMARK ASIA
Bestia, Hildesheim-Niedersachsen Sticchi's, Aalborg, Nordjylland JAPAN
Luigia, Fribourg TURKEY Sakuragumi, Ako
Il Forno, Hamburg Nappo, Izmir Amici, Tsukuba
Go to page 101
100 ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020
Educational
The AVPN certified Pizzerias in the world Following from page 100
Aroma Del Sole, Utsunomiya Maria, Kurashiki -Okayama CHINA
La Porta Blu, Nagaoka, Pizzeria Bel Gioco, Hofu-Yamaguchi The Kitchen Salvatore Cuomo Shanghai,
Pizzeria Salina, Kanazawa Napoli, Hamamatsu-Shizuoka Shangai - Lujiazui
Cervo, Hokkaido Tintarella, Kashiwa-Chiba THAILAND
Il Sol Levante, Fukuoka Da Gino, Saga Peppina, Bangkok
Magazzino, Kashiba Sul Serio, Tokyo MALAYSIA
Pizza Riva, Hiroshima Pizzeria Lucci, apporo o aid Pizzeria Dihyang, Kuala Lumpur
La Pala,Tokyo Passo Avanti, Chita-Aichi SINGAPORE
Alberobello, Isehara Pizzeria Mamma, Okayama Pizzeria L'Operetta
La Piccola Tavola, Tokyo Pizzeria Ohsaki, Toda-Saitama PHILIPPINES
Cesari, Nagoya Pizzeria e Trattoria da Achiu, i u ai La Nostra Pizzeria Napoletana, Cebu City
Pizzeria Il Lupone, Tokyo Il Sole Ten-3, Osaka
Campanile, Funabashi Pizzeria Cosi Così, ita ho u OCEANIA
Appetito, Okayama Pizzeria Dal Segno II, apporo o aid AUSTRALIA
Pitta 00, Urayusu Pizzeria GG, Kamakura Pane e Pizza, adfield, elbourne
Spacca Napoli, Takamatsu Pizzeria Antimo, Kiryu-Gunma Verace Pizzeria, Macquarie Park, Sydney
Il Sole Rosso, Osaka Il Ritrovo, Wakayama, Wakayama Tartufo, Brisbane
Partenope, Hiroo-Tokyo Ristorante Pizzeria Dal Segno, Little Michael's Pizzeria, Camberwell
Partenope, Ebisu-Tokyo, apporo o aid Mozzarella Bar, Melbourne
Birdland Sakai, Fukui Hokuriku Pizzeria l'Ape, hi uo a ai Lucio Pizzeria, Zetland
Pizza Verde Matsumoto, Nagano Pizzeria Onda, Urasoe-Okinawa 400 Gradi Essendon, Melbourne
Icaro, Nara Pizzeria Eigoro, Iyomishima Anema e Core, Meadowban
Amici, Tokyo Pizzeria Beatrice, Akashi -Hyogo Da Mario, Rosebery
Felix, Hiroshima Pizzeria 99, Osaka Postcard From Napoli, Oatley-Sydney
Echi Ponte Vecchio, Osaka Da Zuzu, Tokyo Gigi Pizzeria, Sydney
Pizzeria Piace, Morioka Pizzeria Trattoria La Cotta, Nagano La Svolta, Hampton, Melbourne
Padrino Del Shozan, Sendai Pizzeria Geco, ann aita a Etica Pizzeria, Adelaide
Pizzeria Pilaw, Miyazaki Trattoria Pizzeria Allegro, Umeda-Osaka Il Pizzaiolo, Thornbury, Melbourne
Pizzeria L'Arte, y Trattoria Pizzeria Allegro, Ashiya-Hyogo Aperitivo, Leichhardt-Sydney
Pizzeria Da Gaetano, Fukuoka SOUTH KOREA Queen Margherita of Savoy, Cronulla
Pizzeria Appetito di Heiwacho, Okayama Panello, Seoul Gradi Crown, Melbourne
Pizzeria CA PO LI, Tokyo The Kitchen Salvatore Cuomo, Seoul Double Zero, Broadbeach
Pizzeria Chiacchierone, Yokohama, Pizzeria Volare, Seoul Circa 900 Pizzeria Napoletana, Melbourne
Pizzeria La Gita, Mimasaka, Okayama Vera Pizza Napoli, Seoul NEW ZEALAND
Pizzeria Polipo, Hatsukaichi, Hiroshima Pizzeria Da Ali, Daejeon Black Sand Pizzeria and Bistro, Oakura
Pizzeria da Ciruzzo, Fukuoka Pizzeria B 6ix, Gwangju-si, Gyeonggi-do Farina, Ponsonby, Auckland
Pizzeria da Masaniello, Takarazuka Piano, Donghae-si, Gangwong-do Pizza Pomodoro, Wellington
Pizzeria GG, Kichijyoji Musashino-Tokyo Zione, Daegu, Daegu GUAM
Da Hachi, Iwakuni TAIWAN/TAIPEI Crust (Pizzeria e Pasta), East Hagatna
Uwoza, Matsue La Pala Hsinchu, Zhubei-Hsinchu
Ohsaki 2, Kawaguchi Stella Italian Bistro,
Per Te, Chiba Chiayi City -Southwestern Taiwan
'A Fenestella, Nagano Pizzeria Oggi DunNan-Taipei City,
ZiZi, o aid Pizzeria Oggi MinQuan-Taipei City,
Pizzeria Il Blueno, Tsu, Mie K2 Pizzeria-Taichung City
Pizzeria Azzurri, Kobe KUWAIT
Trattoria Pizzeria SUGATTiii, Tokushima Doppio, Salhia-Kuwait City
Pizzeria Verde Ischia, Tsuruoka Solo Pizza Napulitana,
Pizzeria Tonino, Tokyo Kuwait City-Al Asimah
Pizzeria Pancia Piena, Osaka UAE
Pizzeria Hiro, Itami-Hyogo Luigia Dubai, Dubai
Pizzeria 21, Shunan-Yamaguchi Ristorante Cavallino, Abu Dhabi
ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020 101
Independent pizzerias
Praising Italian excellence
A small journey through the best pizzerias in the world, to discover what pizza they offer and what
ingredients they choose. Being traditionally Italian is an essential requirement
Bràz Brazil Marianna Notti
BEST PIZZERIA IN BRAZIL 2019 - 50 TOP PIZZA
16TH PLACE - WORLD BEST PIZZA 2019
Spearheading the 50 Top Pizza rank list in Brazil,
Pizzeria Bràz stands out for its lightness given by
the long natural fermentation and the choice of
quality ingredients that are professionally used for
the toppings. “The main ingredients are Italian”,
says Rafael Rigotto Cordeiro, coordinator of the
brands Bráz and LC, “ranging from Caputo flours,
Gustarosso tomatoes, Cetara anchovies, oil and up
to our wines that are exclusively produced for Bràz
in Tuscany under the Mazzei brand. We pay close
attention to trends and are constantly looking for new
ingredients and producers that we occasionally meet
in Italy. In some cases we deal directly with them.
The ingredients that we buy in larger volumes (flour,
oil, tomatoes) are imported by representatives of
the companies here in Brazil. Traditional Italian food
products certainly represent a gain in the perceived
value for our customers. One of Bráz Pizzaria’s pillars is the search for
exceptional quality ingredients, and when it comes to pizza some of the best are
in Italy. Our customers know and value this at Bráz.”
BRÀZ PIZZARIA www.brazpizzaria.com
Locations: 7 São Paulo, 1 Campinas, 2 Rio de Janeiro
Number of place settings: from 150 to 250 for each branch
Number of pizzas served weekly: 4,550
Number of pizzas on the menu: 32
Name of the top selling pizza: Caprese
102 ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020Independent pizzerias
400 Gradi Australia
BEST PIZZERIA IN OCEANIA 2019 - 50 TOP PIZZA (BRUNSWICK BRANCH)
7TH PLACE - WORLD BEST PIZZA 2019 (ESSENDON BRANCH)
Many ingredients used in this important chain are Italian, ranging from the
oil, the tomatoes, the flour, the salami and the cheeses. he 00 radi roup
has several branches in Australia, but also in the United States, ew ealand,
ahrain and uwait. Its founder Johnny Di Francesco brought eapolitan pizza
to Australia and his runswick venue is the best pizzeria in ceania according to
op 50 Pizza. or Australia and ew ealand we buy our ingredients from ood
Art, a specialised Australian importer while the United States and Middle East
buy directly from Italy. resh products, on the other hand, are purchased locally.
ur roup always buys from the same suppliers, who assure us of the highest
uality. Australians are travellers and appreciate the possibility of having access to
authentic Italian products here in Australia that recall the gained experiences while
travelling in Europe .
400 GRADI https 00gradi.com.au
Locations: 6 in Australia, 1 in ew ealand 1 in uwait,
1 in ahrain, 1 in the United States
Number of place settings: 260 (at the runswick branch)
Number of pizzas served weekly: ver 1,000 ( runswick), over 7,000 group total
Number of pizzas on the menu: 15
Name of the top selling pizza: Margherita
( orld renown for est Pizza in the orld, 201 )
Pergola ermany
AVPN ACCREDITED
Carmine D’Elia has been a member of the Associazione erace Pizza apoletana for 19
years and has worked in ermany for as many to raise the uality level of the pizza offer.
I consider it my calling , he says, to try to educate the customer on the taste and uality
of Italian pizza and I can now see how people are slowly being more knowledgeable about
a food product that was formerly only considered a fast food. My ingredients are almost
all of Italian and Campanian origin, imported from trusted suppliers, except for the flour I
purchase from a avarian producer who provides me with an excellent product. My pizza
has a higher cost than the local average but my customers, who come from many parts
of the country, have got used to this uality .
PERGOLA https www.pergola-ristorante.de
Location: 1 aufbeuren
Number of place settings: about 130-150
Number of pizzas served weekly: n a
Number of pizzas on the menu - 5 + special pizzas added periodically
Name of the top selling pizza: ufala, Margherita
ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020 103Independent pizzerias
Italian brands across the borders
Thanks to their success and notoriety in Italy, more and more chains and independent
pizzerias are successfully opening locations abroad
ew openings for ROSSOPOMODORO Marianna Notti
CEO Roberto Colombo confirms an extremely positive trend for all traditional
Italian food products in the world and particularly for eapolitan pizza.
Already present in many countries in Europe and overseas, Rossopomodoro is
planning significant new openings in Malta and the United States within Eataly.
e are eyeing the U market with great interest, where we have an important
presence and a local team. Another target country is the erman macro-area
where traditional Italian products are highly appreciated. e are also talking to
retail operators world-wide. Colombo, who recognises the cornerstones of the
brand s success in the craftsmanship of the product and in the professionalism
of the pizza makers, is convinced that it is crucial to continue to affirm these
values At a time when many operators are entering the market, the risk is to
trivialise the product. his is why we aim at enhancing these differentiating
elements, starting from the core ingredients (tomatoes, mozzarella, flour
and oil), which we purchase centrally from Italian suppliers with whom we
collaborate directly and that are able to develop tailor-made products for
our brand. A systematic list of ingredients and recipes and the presence of
ade uately trained pizza chefs round off the picture of uality management.
ROSSOPOMODORO
Countries: Italy, U , rance, ermany, Iceland, Denmark,
Portugal, Sweden, Malta, USA, razil, Canada
Locations: 2 Rossopomodoro, 1 Rossosapore
Upcoming openings: Malta, USA (other markets
of interest are also the ermany and the U )
104 ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020Independent pizzerias
PizzArte, ew ork USA
PizzArte was founded 9 years ago in ew ork, when the interest in eapolitan
pizza was still in its embryonic state. Bruno Cilio, co-founder of the PizzArte
pizzeria located in the ig Apple together with Dario Cipollaro de l Ero, tells us Up
to ten years ago, pizza here was the classic rigid slice, a sort of container on which
to place any type of topping and that you were supposed to consume on the go.
here was no pizza culture that involved eating pizza at a restaurant table. oday
there is much more knowledge about the product and PizzArte offers a eapolitan
pizza that is not a slice of dough you can put anything on, but must be respected,
as an ancient and extraordinary product. Having capable eapolitan pizza chefs on
the team who then trained local staff and the pursuit of uality in each ingredient
are the key points e use Italian flour, tomatoes from the ocerino-Sarnese
area, Italian oil and Campanian mozzarella di ufala. As for the mozzarella, we
have selected a rooklyn-based producer who offers us an excellent product at
an affordable cost (the Italian one is sub ect to high duties). he core ingredients
are Italian, but what matters is to put your identity on the plate. he ew ork
consumer appreciates us for the digestibility, lightness and organoleptic uality of
our pizza. e also offer a gluten-free version, to meet a growing demand that arises
also from non-celiac people.
PIZZARTE http pizzarteny.com
Locations: 1 ( ew ork)
Number of place settings: 70
Number of pizzas served weekly: 1,500-2,000
Number of pizzas on the menu: 15
Name of the top selling pizza: traditional and gluten-free Margherita
Capri New Style Miami each, lorida USA
Massimiliano Stamerra opened this pizzeria in Miami each, lorida. Massimiliano, who commutes between the United
States and allipoli, where he has another restaurant, focuses entirely on the Italian spirit. I use Le 5 Stagioni flour,
Dallagiovanna and Caputo (also for gluten-free dishes) and 100% Italian Mutti tomatoes and use Men for the toppings. I
do not buy directly but through importers. As for mozzarella, I have invested in some machines and produce it internally
with the collaboration of a cheese maker from ari. I propose a pizza with a precise identity that is not exactly eapolitan
but has a nice high crust and looks pretty. I have not adapted to the American taste. As a matter of fact, my ob also
consists in explaining to the customer what I do, the value of the ingredients and the characteristics of the product in terms
of digestibility, taste and lightness. his is the only way my client will be willing to pay 15 dollars (plus tax) I ask for my
Margherita. Even though this is above average (around 11-12 dollars), the cost does not create any problems, as it is ustified
by my focus on uality .
CAPRI NEW STYLE https caprinewstylemiami.com
Place covers: 96
Locations: 1 Miami each
Pizzas served weekly: around 700
Number of pizzas on the menu: 5 of which 15 are special
Best selling pizza: Artichoke (pizza with artichoke cream, mozzarella,
scamorza and speck at the end of cooking)
ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020 105Independent pizzerias
Berberé London
Since opening its doors in 2010, it has increased the number of
its restaurants to 12 in Italy (the latest one opened in ebruary
2020) and 3 in London. his pizzeria founded by Salvatore and
Matteo Aloe continues its advance. he hungry customer will
find an artisan, seasonal, light, honest pizza that is above all
tasty and can be shared. ur success derives from several
factors , declares Salvatore Aloe, co-founder of erber ,
namely the craftsmanship of the product based on live
mother yeast, the seasonal organic ingredients, the kind and
fast service, the dining space with a simple and welcoming
design and the possibility of being delivered .
he two entrepreneurs are facing the U market, where the the mozzarella is ior d Agerola, the mozzarella di ufala is
brand was turned into Radio Alice, with the same gastronomic Ponte Reale. oday 85% of the ingredients are organic, with a
offer as in Italy. It has been faithfully reproduced and allows percentage close to 100% for food. Alce ero, which entered
no room for uality compromises. he staff training is central the company in 2015, supplies us with oil, tomato and type 1
It enables you to safeguard the uality of the product in every flour, while we use Mulino Marino for non-wheat doughs. he
branch. e have created a structure of 12 people supporting supply of fruit and vegetables is managed locally by the chefs
the restaurants. Most of them are dedicated to people, from of the individual pizzerias.
recruitment to training and growth of internal resources.
erber is not a franchise for which procurement management
BERBERÉ - RADIO ALICE
is centralised and the suppliers are all the same for all stores,
including London. or the key elements we have direct Countries: Italy, London
relationships with the breeders, farmers and processors. Locations: 15 (12 in Italy and 3 in London)
or example, the capers of Salina are by Salvatore D Amico,
50 Kalò, London
Spearheading the 50 op Pizza Europe simplicity, immediate recognisability of directly buy the ingredients from the
ranking and having come in third in flavours and research of raw materials manufacturing companies, cutting
the e uivalent Italian ranking, Ciro are the restaurant s strengths, which out the intermediary. As for flour, I
Salvo with 50 Kalò is an illustrious are e ually applicable in aples and personally choose the right blend (low-
representative of Neapolitan pizza London. eing ambassadors of real protein flours) based on my knowledge
in Italy and in the world. radition, eapolitan pizza abroad fills us with and experience. e then use tomatoes
pride , says Salvo. As there are no in their various forms but primarily the
new openings in sight, the restaurant organic peeled tomatoes from Casa
will focus all the more on its uality Marrazzo. ther ingredients are ior
offer Constant attention, ualified di latte di Agerola, the Mozzarella di
personnel, in-depth knowledge of bufala and only extra virgin olive oils
suppliers and team spirit make it from Campania. I personally know
possible that 50 al London perfectly all our suppliers that I select on the
mirrors 50 al apoli. his is also basis of essential criteria. I only work
due to the fact that the suppliers and with certified companies that have the
raw materials are the same, the dough highest uality products.
is only made by me or by two of my
very close collaborators. his is how 50 KALÒ
we manage to maintain the uality of
Countries: Italy, U
the offer also abroad. or traceability,
uality and control reasons, we Locations: 2
106 ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020Independent pizzerias
US pizzerias Pupatella target
local diners with Italian flavors
he owners o the certified
restaurant in Virginia plan more
openings in 2020.
Antonella Ciancio
LOCATIONS
PUPATELLA BLUEMONT
510 ilson lvd, Arlington, A 22205
P
571-312-7230
upatella, one of the few Neapolitan, has built his business
certified Neapolitan pizzerias with his wife. They recently found
PUPATELLA SOUTH ARLINGTON in irginia and Washington D , new partners to reach out to a larger
1621 S alter Reed Dr, Arlington, A 2220 is looking to open more restaurants audience willing to enjoy authentic
703-6 7-9076 this year to bring its authentic recipe flavors at affordable prices.
and neighborhood feel to a fast-
growing crowd of travelled American From mom-and-pop to
PUPATELLA RICHMOND consumers. First opened in 2010, more locations
pupatellarva.com Pupatella has been listed as one of the
The company has its roots in irginia,
best pizzerias in DC and in the country
where it has two restaurants in
by the Washington Post, A Today,
GLEN ALLEN Arlington and two franchise locations
agat, Washingtonian, and other news
10921 road St , len Allen, A 23060 in Richmond. Algarme and his
outlets. Enzo Algarme, who named
partners are planning to open a first
80 -918-5 05 the restaurant after his beloved
restaurant in Washington D , in the
grandmother, whose nickname
elegant central Dupont ircle district,
was “Pupatella”, or “little doll” in
RVA- THE FAN in mid-March. Two more openings will
1 Morris St, Richmond, A 23220 follow in irginia (in Reston, between
Authentic
the end of April and early May, and
80 -355-3135
Fairfax, between late summer and
early fall). efore irginia, Pupatella s
PUPATELLA, WASHINGTON DC flavors at affordable prices history originates from Algarme s
Dupont Circle (next opening in March) childhood in Naples, in southern Italy.
to reach out a large audience
His family s home cooking tradition
ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020 107Independent pizzerias
left a mark, and so did his love for
Neapolitan pizza.
THE GUIDE “My idea was to make the pizza I love
TO AUTHENTIC and that I grew up with,” the founder
NEAPOLITAN PIZZA told Italianfood.net. Algarme, who
came to the nited tates 22 years
ago to study medicine, said he decided
HOW HOT IS THE OVEN? to venture in the restaurant business
when he realized he couldn t find any
BETWEEN authentic pizza in the Neapolitan-style
800-1,000° F pies available in America back then.
WHAT KIND OF WOOD DO YOU The neighborhood
USE?
pizzeria concept
The idea of a pizza as a cheap meal,
Oak that fills your stomach and doesn t
Enzo Algarme, owner of Pupatella
break the bank, consumed in a
HOW MANY PIZZAS COOK “neighborhood” restaurant where
owns two of the seven restaurants
AT ONE TIME? families and friends gather to simply
in D and irginia certified by the
enjoy authenticity and moments
Associazione era Pizza Napoletana.
4 together is the philosophy behind
The association counts a total of 9
Pupatella s strategy - also in America.
members across 32 states. When it
HOW LONG DOES “In the , every neighborhood had
comes to ingredients, Algarme said he
THE PIZZA COOK? its local pizzeria. Everyone has fun
tries to find authentic products at the
memories, like when baseball or
right price. The company buys from
1 minute soccer teams hold parties there,”
distributors.
said Cord Thomas, one of Algarme’s
When in 200 he started to make and
HOW MANY INGREDIENTS partners. Thomas said the time
sell pizza with a food cart, there were
ARE IN THE DOUGH? is perfect now for expanding as
not many genuine ingredients available
American people get a taste of a more
in the area, the founder said. “Now we
4 global cuisine and want something
can find the most organic tomatoes
different from old pizzerias.
from Italy without any problem.”
WHAT IS IN THE SAUCE? “ eing able to bring Enzo s inspired
Algarme figured out how to replicate
pizza taste and profile into local
the uality of his pizza, teaching his
Tomatoes & salt only neighborhoods is what the customer is
staff a process he worked hard to
looking for,” he said.
master and perfect.
WHAT TOMATOES “I put everything I had in the pizzeria, I
ARE THE BEST? No cutting corners
didn t cut any corners, I did everything
Algarme said the authentic Neapolitan right. I studied long hours, I practiced
San-Marzano heirloom pizza starts with the flour, the tomatoes, long hours,” he said.
the mozzarella cheese, to go way down “What I tell my employees is to care
WHY BUFFALO MOZZARELLA? to the oven and the mixers. Pupatella about the product and what you do”.
It is creamier, richer & tangier
Pupatella is certified by the Associazione
Verace Pizza Napoletana (AVPN).
This legal Italian entity defines what true
Neapolitan Pizza is, and ensures that each
certified pizzeria observes strict traditional
Neapolitan pizza making rules.
108 ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020Independent pizzerias
Big Mamma, where
Italian pizza plays the lead role
Paris, London, Lille, and now Lyon. With the last
The branches of opening of Carmelo, in rue Neuve in Lyon in February,
the Big Mamma Group now counts 11 restaurants
the Big Mamma Group
EAST MAMMA Marianna Notti
Opened in April 2015
B
133, rue du Faubourg Saint-Antoine ig Mamma is getting even
75011 Paris bigger . The well-known Group
OBER MAMMA of Italian restaurants with
Opened in June 2015 branches in France and England,
107, boulevard Richard Lenoir founded in 2013 by ictor ugger
75011 Paris and Tigrane eydoux, offers with its
trattorias a revisited Italian cuisine.
MAMMA PRIMI With each restaurant you delve into a
Opened in September 2016 different universe that sports a uni ue
71 rue des Dames, 75017 Paris name, menu and decoration.
BIGLOVE “All our ingredients”, the company
Opened in November 2016 points out, “are purchased directly
30 rue Debelleyme, 75003 Paris from producers in Italy, which
re uires complex organisation but
PIZZERIA POPOLARE guarantees us excellent uality and partner schools in Italy and continue
Opened in March 2017 freshness. We highlight our producers, teaching the catering profession
111 rue Réaumur, 75002 Paris their products and the richness of through continuous trainings in our
PINK MAMMA their craftsmanship. Everything restaurants.”
Opened in June 2017 is homemade by a team of Italian Pizza plays the lead role in many of
20 bis rue de Douai, 75009 Paris chefs. ur kitchens are well in sight our restaurants and particularly so
and always at the centre of the at Pizzeria Popolare in Paris, which
LA FELICITA restaurants because we are convinced highlights traditional Neapolitan
Opened in May 2018 that they are the most beautiful pizza. ibertino that is also located
5 parvis Alan Turing, 75013 Paris part. We now count 1,200 employees in the French capital and opened last
in France and England. We have December, offers Roman pizza for the
LA BELLEZZA
created strong relationships with our first time in ig Mamma restaurants.
Opened in September 2018
126, rue Esquermoise, 59000 Lille
GLORIA Pizza Pilgrims, a slice of aples in London
Opened in February 2019
54-56 Great Eastern Street - London,
Shoreditch his U chain of pizzerias offering eapolitan pizza has 11 restaurants in London
CIRCOLO POPOLARE (one of which has very recently opened near uckingham Palace) and one in xford.
Opened in June 2019 he brainchild of the brethren ames and hom Elliot was founded in 2012 and has
40-41 Rathbone Place Fitzrovia - grown rapidly ever since, thanks to the increasing demand for better uality pizza in
London, Soho the London restaurant scene. La pizza dei pellegrini (literally the pilgrims pizza) came
LIBERTINO into being after the founders actual pilgrimage to Italy. hey dedicated six weeks to
Opened in December 2019 understanding the secrets of eapolitan pizza baking, looking for the best pizzerias
44 rue de Paradis, 75010 Paris and the best producers, who are currently the suppliers of a large part of the used
ingredients. At Pizza Pilgrims you can enjoy a pizza with a double leavened dough,
CARMELO garnished with premium quality toppings and baked for a few moments at 500°C,
Opened in February 2020 perfectly aligned with the Neapolitan style.
7, rue Neuve, 69001 Lyon
ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020 109Categories
Flours beyond commodities
Italian players are betting on items offering high technical performances. The trendiest?
hose assurin hi h fiber content and specific or eapolitan pi a, in pala and pinsa
Marianna Notti
A Key points
s an icon of Italian food in the
world, pizza has been evolving
in the last years. This process
Unique taste is the key word:
started in Italy and has been closely
i.e. ancient grains from Irpinia
followed by many professionals
(Campania) such as Risciola
internationally. “We have gone from
generic flours and fast and rough Type “0” and “00” flours represent
processes – says Dario Di Norscia, the core o erin and are diversified
Head of Commercial Marketing and specific or di erent inds o
of Molino Iaquone to flours and dough in terms of hydration,
specific and alternative blends and leavening and maturation times.
preparations, which, thanks to a
greater technical knowledge, are Experts are increasingly showing
now being turned into pizzas that interest in stronger flours that are
are increasingly easier to digest, suitable for longer processes.
tastier, and with a better nutritional
balance. Thus, pizza has been and Flours for Neapolitan pizza are still
will continue to climb the ranks of the highly praised.
dining industry.” “Abroad underlines
Riccardo Agugiaro, Managing Director In pala pizza and pinsa romana they
and Head of Foreign Markets of are on the rise: as a consequence,
Agugiaro & Figna Molini, whose brand ad-hoc blends and preparations are
e 5 tagioni is known all over the becoming increasingly popular.
world pizza is considered as a proper
The demand for products with higher
meal of fine dining. Generally, there s
fiber contents and mineral salts is
a tendency towards products that are
rising: Type 1, type 2 and wholegrain
easier to digest and made with high-
flours eet this trend
uality ingredients”.
AGUGIARO & INDUSTRIA MOLITORIA
DI MARCO CORRADO ITALMILL MOLINI PIVETTI
FIGNA MOLINI PERTEGHELLA
Le 5 Stagioni Oro Pinsa Romana Expert StraPizza BellaNapoli Blu Scrocchiarella Professional Pizza Rossa
Soft wheat type 00 flour, lour mix with grain, soy, Soft wheat type 00 flour lends for easy and uick A very versatile product
with high protein content, rice, and dried sourdough. Its for pizzeria and certified by pizza in pala alla romana. that allows for different
suitable for all direct and characteristics and balance Associazione erace Pizza Available in the following types of pizza from the
indirect dough, with long make it tasty, easy to digest apoletana. Also available varieties Classica, eapolitan to the crispy
leavening time, where high and crispy on the outside and in the Rossa variety, for Integrale, Riso enere, one, romana in pala and
elasticity is re uired. It is soft inside, with an ancient longer leavening times, up Rustica, rano Duro e teglia, with medium-long
recommended also for all bread aroma. It s a 100% to 2 hours. ostrano. leavening times.
the dough with maturation natural, M -free certified. Sacks 10 and 25 g Sacks 10 and 25 g Sacks 5, 10, 25 g
at a controlled temperature. Sacks 25 g
Go to page 111
110 ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020Categories
Ingredients: to each Specialties of the Central Italy
dough its flour
In the last years, “Pizzerias” have been
experiencing a very positive trend.
“At the same time – says Antonio Pizza romana or pizza in pala has an
Scocca Export Manager Selezione elongated shape and is filled and baked
Casillo – the demand of high-quality directly on an oven peel. It is characterized by
ingredients is rising as well as the a dough with high hydration, long leavening
strengthening in skills and product time and temperatures of 280°/300°C. The
analysis of the “Maestri Pizzaioli” result is a crunchy pizza on the outside and
(don’t call them Pizzaioli anymore!!!). very airy inside.
The increasing usage of premium
flours, for example, is connected to a Pinsa, instead, is prepared with a mix of flours
greater attention to the maturation including soy and rice ones. The preparation
time. For this reason, our R&D Dept, requires very little yeast and extremely long
recently re-organized with new leavening time. It is filled on the surface only
professionals, in addition to the highly with oil and salt and it is served with cured
skilled team already based in Corato, meat, cheese, and cooked vegetables. Pinsa
is working in our labs to offer to the
market new products and mix in order
and ancient grain flours, which stand the whole body, so to re-discover
to fullfill the increasing demand of
out in a competitive market. However, traditional scents and aroma”,
premium ingredients”.
Type “00” line by Linea Pizza still comments Managing Director
Molino Dallagiovanna, for example,
represents the best selling products Gianluca Pasini.
in addiction to the FarPizza
abroad, which is a comprehensive This trend is confirmed by Alberto
(“0” and “00” type flours) and
product range including flours for Naldoni, Managing Director of Molino
Nobilgrano (flours with wheat
dough with different leavening times, Naldoni: “If on one side the special
germ) product lines for pizza,
ranging from 6 to over 24 hours. type “00” flours represent the core of
offers laNapoletana line. Perfect
The range of professional flours for our offer, we are indeed noticing a
flours to enhance the excellence
the pizzeria channel by Molino Pasini, greater demand for type 2 flour and
of a Neapolitan Pizza. In 00 variant
besides offering “Farina del mio Sacco” in general for wholegrain or other
(laNapoletana) and now also 0
flours, also includes the Primitiva particular ones, such as our 10 Cereali.
(laNapoletana 2.0) for tastier dough,
line, including a type 1, a type 2, and a Another current trend to highlight is
these are real Pizzajuolo flours,
wholegrain flour, studied to rediscover the request for Italian grain flours that
approved by AVPN (Associazione
the scent and flavour of the past, we can satisfy with our Italian line
Verace Pizza Napoletana).
“as even abroad there’s a strong 100% Grani Italiani”.
For Molino Grassi innovation calls for
demand for high quality grains and Molino Bertolo positions itself in
particular flours such as wholegrain
flours obtained by the grounding of the ‘special’ flours category with
Following from page 110
MOLINO
MOLINO BERTOLO MOLINO COLOMBO MOLINO GRASSI MOLINO IAQUONE
DALLAGIOVANNA
Caryopsis Fiore di Napoli laNapoletana 2.0 Linea Pizza Miscela Per Pizza Romana
Pala e Pinsa
Soft whole wheat flour Type “00” flour designed by New type “0” flour ideal for Range of specific flours Preparation for high
obtained from the first Neapolitan pizza master Neapolitan pizza, launched for pizzeria, suitable for hydration and deep
grind of the whole Eduardo Ore. in Sigep 2020. Compared different leavening times, maturation dough, for
wheat grain dell’intero. Versatile and easy to work, to the current laNapoletana from 6 to over 24 hours. pizza Romana in teglia, in
It is darker and richer it is also characterized by “00”, it allows for tastier Sacks: 5 and 25 Kg pala, pinsa, and tonda, with
in fiber, vitamins and the slow milling of carefully dough. Both products leavening times ranging
mineral salts. Sacks: 5 selected grains. Sacks: 10 are approved by AVPN from 24 to 72 hours. Easily
and 5 Kg and 25 Kg (Associazione Verace Pizza workable. Sacks: 10 and
Napoletana). Sacks: 25 Kg 25 Kg
Go to page 124
ITALIANFOOD.NET - SPECIAL PIZZA 2 - 2020 111Categories
Europe and the USA, the top destinations Casillo, Head of Horeca Division of
Italmill – where the brand is well
established, with a strong presence in
Russia and in countries of the former
Germany, UK, France, and the United States are the markets where the tradition Soviet Union, where the franchising
for Italian pizza is mostly rooted and still experience remarkably positive trends. In rights were given exclusively to a
‘younger’ markets, there is even greater growth. “Australia stands as an example company that has created a format
– Riccardo Agugiaro comments – as it is becoming an ever-increasing mass with several shops.
consumer society, while the Central and South America are trying to raise their This trend is also confirmed by Dina
quality levels. Also, Asian consumers are increasingly moving towards European Glavcheva, Export Manager of Molini
tastes”. “The United States – Dina Glavcheva from Molini Pivetti adds – is Pivetti: “These preparations, which in
the most important foreign market where lately we have been noticing greater the past were limited to some regions,
attention to quality. It’s an interesting fast-growing market. The Middle and the Far are now becoming a global request. To
East, too, are showing remarkable growth. In particular, China is experiencing a this point, at Città della Pizza in Milan,
growth in the consumption of flours for pizza, attracting relevant investment”. last October, we held a dedicated
workshop, based on Gran Riserva
Arancione, a type of flour suitable for
Caryopsis® from Farine di Leonardo According to our experience, the high hydrations and long leavening
line: soft wheat whole grain flour, 100% international market is focussing on times, as required by pizza alla pala”.
Italian, from the first milling of the medium level flours for pizza, and is Customer care is a priority for Molino
grain “which – explains Virginia Dal not exhibiting the same drive for new Vigevano 1936, a company of Lo
Cin, Marketing and Communications products as in Italy”. Conte Group. This is confirmed by
– can be used alone or mixed with Export Manager Christian Ciccone:
other types of flour, to enhance its
Rising trends: pinsa and pala
“We rely on the support of specialized
characteristic scent and aroma.
new kinds of Italian pizza
distributors: we provide technical
Many experts sieve it on the pizza Together with the Neapolitan pizza, assistance, development of specific
edge before the oven to gain a already well-acclaimed abroad, recipes, possibility to request
delicious crumble effect. We also there is an increasing interest in organoleptic analysis of each product
offer specific flours for pizza, which preparations from Central Italy, in line, sharing of marketing
are Napoli, Viola, and 24H for the particular in Rome, naming “pizza in and communication projects.
international market”. pala” and “pinsa”. Itamill, among its Among our flagship products we
Piero Gabrieli, Head of Marketing in range of flours and semi-prepared can find Vesuvio flour for Neapolitan
Petra Molino Quaglia, confirms the solutions for pizzeria, has developed pizza (to be cooked also in electric
growing interest in Italian flours Scrocchiarella, a line of blends oven), Vera Napoli suitable for
for specific use, especially in the dedicated to making pizza in pala in take-away pizza, and Moreschia
United States, where he highlights a many different ways. which is the only multi-grain
greater price awareness compared “Scrocchiarella has been very flour with whole seeds for a health-
to the Italian market: “ successful abroad – explains Tiziano oriented offer”.
Following from page 111
MOLINO VIGEVANO SELEZIONE
MOLINO NALDONI MOLINO PASINI MOLINO QUAGLIA (GRUPPO LO CONTE) CASILLO 1 E 2
Sofia 100% Italica Verde Pizzeria Farina Petra 5063 Vesuvio - Linea selezioni Pizza Napoli and Pizza Sorrento
del Mio Sacco speciali (Special Flours line)
Soft wheat type “00” flour for Wheat flour type 00 Soft wheat type “0” flour, Type “0” soft wheat flour It is ideal for direct pizza dough with
pizza, from 100% Italica flour for pizza, approved obtained by the cylinder obtained from germinated medium length leavening time (6/8
line, obtained by the milling by AVPN. Ideal for milling of Italian and European wheat and wheat germ. The hours) or with maturation in the
of only Italian grains. It is a medium leavening. certified grains. Suitable for result is a perfect Neapolitan refrigerator for 24 -36 hours. Pizza
medium-strength flour (260 Dough to be prepared all types of pizza, in teglia, pizza even in an electric oven. Sorrento is ideal for direct dough
W) recommended for the in the morning for the and focaccia with medium It is ideal for medium and with long leavening time (12/18
traditional pizza and in teglia. evening or for the day leavening times. long leavening from 10 to 12 hours). Vacuum seal packaging
Sacks: paper - 5, 15 and 25 kg after. Sacks: 12,5 Kg hours at room temperature. saves the product from moisture.
10/25 kg bags Available in 25 kg bags Sacks: 1, 12,5 and 25 Kg
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